Plant-based milk

Plant-based milk development leverages advanced food technology and fermentation to enhance flavour, texture and nutritional quality. This approach creates sustainable, dairy-free alternatives with a smoother mouthfeel and improved overall performance.

Precision fermentation

Development of animal-free recombinant casein.

Biomass fermentation

Using fungal mycelia from legumes.

Traditional fermentation

Enhancing sensory properties of plant-based foods.

Plant-based cheese

Plant-based meat

Animal-free recombinant casein for cheese products

Fungal mycelia

Collaboration with industrial partners

Collaboration with industrial partners for pre-commercial scale production.

Get in touch

flavourferm@gmail.com

Unlocking the flavour potential of plant-based foods

Learn more about our revolutionary food technology

Explore our food technology

Unleashing the flavour potential of plant-based foods via fermentation (FlavourFerm) has received funding from the European Research Executive Agency Topic: HORIZON-CL6-2024-FARM2FORK-01 under Grant Agreement No. 101181661.

The views and opinions expressed are however those of the author(s) and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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